My kids LOVE Fat Head dough calzones – in fact, they ask me to make extra to pack in their school lunch box.
At only 1.6 g net carbs, they are the perfect keto snack too.
Fat Head Calzones
If you miss Italian pastries, then using Fat Head dough is the perfect solution.
Next time you make my low-carb spaghetti bolognese with zoodles, reserve a little leftover ground/mince beef for filling the calzones. They don’t need much, so it’s a easy way to repurpose and stretch a meal.
Low-Carb Calzones
So what is a calzone? It’s an Italian folded pastry with savoury fillings you would often find in a pizza or other Italian dishes. They are made in 2 easy steps.
1: Simply make your Fat Head dough (scroll below for the recipe and quick video) as shown in these pictures.
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- FatHead Dough
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- Roll In Between Baking Parchment/paper
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- Remove The Top Sheet
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- Ultra Thin & Ready To Cook
2: You can make them by hand, folding and pinching the Fat Head dough, or you can buy an inexpensive little calzone press which makes keto calzones a breeze in a few seconds.
You simply cut out a circle of Fat Head dough using a glass tumbler. Place the Fat Head dough in the press, or the palm of your hand. Add 1 or 2 teaspoons of filling, some cheese, then fold over the press, or fold the edges together using your fingers to crimp it shut.
How To Make Fat Head Calzones, Empanadas, Dumplings or Savoury Patties
Who else loves empanada, dumplings and savoury patties? Cornish pasties even?
You can make them all using the method to make these keto calzones, all you need to do, is vary the filling.
- Fat Head Dough Empanadas – fill with any leftover low-carb nacho beef mix. Add extra mozzarella and serve with salsa.
- Fat Head Dough Dumplings – fill with leftover low-carb stir fry, and bake until golden. Dumplings are usually steamed, but the Fat Head dough can’t withstand steaming.
- Fat Head Dough Savoury Patties – fill with ground beef mixture used to make mini meatloaves.
Fat Head Gluten Free Dough
Once you discover Fat Head dough, there is no going back. It is naturally gluten free and grain free, just amazing mozzarella, cream cheese and egg.
This is the ultimate Fat Head pizza recipe. For anyone who doesn’t know, Fat Head pizza was created by Tom Naughton’s oldest brother’s oldest son. Ever since it has been named in honour of his Fat Head Movie .
These are my top 5 Fat Head dough recipes:
- Fat Head pizza – the Holy Grail of low-carb and keto pizzas
- Fat Head dough nachos
- Fat Head crackers
- Fat Head sausage rolls
- Fat Head dough taco cups
Fat Head Dough Calzone Recipe
Fat Head dough calzones are perfect for low-carb lunch boxes too. If you are looking for low-carb lunch box recipes and ideas, why not join my Low-Carb Lunch Club and my Low-Carb Lunchbox Hacks group – for daily tips and tricks.
My Low-Carb Lunch book has 40 easy recipes, a 5 step programme to reduce the carbs and junk food from your kid’s daily meals and there’s even a FAQ written just for children.
Fat Head Dough Calzones
Ingredients
Fat Head Dough
- 170 g pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
- 85 g almond meal/flour
- 2 tbsp cream cheese
- 1 egg - medium
- 1 pinch salt to taste
- 1/2 tsp dried rosemary/ garlic or other flavourings optional
Calzone Filling
- 150 g spaghetti bolognese (leftovers)
- 50 g pre shredded/grated cheese mozzarella is the best
Instructions
Fat head Dough
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, salt, rosemary and any other flavourings, mix gently.
- Place the dough in between 2 pieces of baking parchment/paper and roll out as shown in the pictures above.
Calzones
- Remove the top piece of paper. Cut the Fat Head dough into circle shapes using a glass tumbler or mug.
- Place the circle of dough into the calzone press. Place 1 or 2 teaspoons of spaghetti bolognese into the centre, add some grated/shredded cheese, then close the calzone press gently. After the first calzone, you will know whether to add more or less to the calzones. Each calzone press is slightly different.
- Place each meat and cheese filled calzone on a lined baking dish, bake at 180C/350F for 20 minutes, or until golden brown and crispy.
Notes
- Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
- If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
- If you do not have a microwave, you can gently melt the cheeses together in a saucepan.
Jayne says
Hi I am wondering about using a different cream cheese to Philadelphia. Would cottage cheese work or home-made sour cream perhaps?
Clemson86 says
FYI, the underside of your typical calzone or pastry press is a cutter. Perfect size for the press.
Jean says
I’m new to using parchment paper. Every time I have tried to use it I always have the dough stick to it. Then I’m trying to scrape it off the paper. What am I doing wrong?
Libby www.ditchthecarbs.com says
Some people find wetting the paper first helps to prevent the Fat Head dough from sticking to the baking parchment.
Liz says
We love these but I find I can’t get much filling inside them, that the dough tears open when they’re barely full. Any tips?
Libby www.ditchthecarbs.com says
You are correct, they don’t need much filling. I would expect a couple of teaspoons at most. They are bite-sized yumminess.
Steph says
I made the recipe with the exact amount that calls for 12 servings and I barely even got 5 tiny calzones out of it. exactly how big are the ones your making with that press? i was hoping to use the recipe to make large enough sized ones for the work week
Libby www.ditchthecarbs.com says
They are quite small – instant portion control 😉 No seriously, I use this press. They are a similar size to dumplings.
NutriQueen says
What a great pizza base, I just made the Fat Head base and it was a delicious, sturdy, thin & crusty. Great recipe – apart from the huge amount of calories but every now and again perfect for my keto diet. Thanks so much!
Ruby says
Hi I am new to keto and I really want to make these, but I don’t have a press. Any suggestions?
Libby www.ditchthecarbs.com says
You can make these by hand. Just cut out a circle of Fat Head dough as shown, place the filling in the centre, then fold the dough/pastry over the filling and squeeze the edges together with your finger tips.
Tumi Chengwe says
Can i replace the almond flour with golden flaxseed flour for the fat head dough? I don’t like the texture of almond flour
Madison says
How well does the fathead dough freeze?
Libby www.ditchthecarbs.com says
It freezes well after it has been cooked. Don’t freeze the uncooked dough.
Julia says
Can I use fresh rosemary instead of dried? I have a huge bush! I can wait to try this.
Libby www.ditchthecarbs.com says
YES!!! I love using fresh rosemary from my herb garden. There is nothing quite like it 🙂
Heidi says
Amazing dough recipe my son devoured all of these! Seems like I need to make these all the time! Fantastic!!
Mary wood says
Hi … made this today using coconut flour and tasty cheese as I didn’t have mozzarella cheese. Used my leftover chicken cocunut curry as a filling. Ate half for lunch with 50 grams of salad and olive oil, rock salt and lemon dressing. As i am posting this I can hardly move it was so filling. Not sure if will be having much for dinner!! Thanks for another great recipe
Libby www.ditchthecarbs.com says
Brilliant Mary! I love reading this. It’s such a great recipe for utilising leftovers, and as you found out, so incredibly filling.
Tamarra says
Love these, as it’s hard to think of low carb lunch box additions for the kids.
Tanya says
I even forgot the egg in the pastry (LOL was too excited Ive been waiting to make these forever!). Even without the egg, these are DELICIOUS – one of the best Keto recipes Ive found. I had to stop my husband from eating them all! Definitely a double batch next time – how do they freeze?
Kristin says
Didn’t work for me…the dough just fell apart when I tried to fold it…any ideas?
Libby www.ditchthecarbs.com says
It appears like you may have to add some extra almond flour/meal to make it a little more sturdy.
Grandi says
It may be your dough was too thin, if it tore? I had better luck by wiping the dough press clean of residue after each, and best results using my hands to shape it instead. Delicious! I used leftover meat sauce from Zoodles Bolognese.
Nicole Ayla Ashby-King says
Mine crumbled apart too. This is THE WORST fathead dough recipe I’ve ever tried. The issue isn’t “not enough almond meal/flour”, the issue is too much almond meal/flour.
Lynda says
Oh my goodness, these look good!!! I have followed Tom Naughton, aka Fathead, now for well over 8 years! His movie was the “lightbulb” moment that made me realise about the effect of insulin and carbs.
Libby www.ditchthecarbs.com says
Love that man! Have you seen his talks aboard the low-carb cruise? Genius.
Lynda says
Yes.. but my favourite talk of his was the “Wisdom of the Crowd” speech. Gold. https://www.youtube.com/watch?v=KzPnnDDCIjo
Libby www.ditchthecarbs.com says
Yes, this is brilliant!